Chef Daniel Olivella’s gray eyes glisten when he talks about Vilafranca del Penedès, the capital of Spain’s cava region located southwest of Barcelona, where he was born and raised. His restaurant Barlata, which he co-owns with his wife, Vanessa Jerez, whose family is from Madrid, pays homage to foods from his native Cataluña and other Spanish regions. Since it opened last year, eager diners have piled into the social space for tapas and Spanish wines such as Bengotxe Txacolina, an organic white, or the bold A Torna dos Pasas. Artfully plated dishes—jamón Ibérico, gambas al ajillo (shrimp cooked in olive oil and garlic), and arroz negre (a rice and seafood dish blackened with squid ink)—pour out from a lively open kitchen. Continue reading on austinway.com »